I found the brine cure slightly more forgiving when first starting out. Plus its fast (48 hrs). I've done it a few times now and each batch has been perfectly cured.
I haven't begun making flavored bacon, but I suspect the longer, more concentrated dry cure would be better for getting flavor into the belly.
One guy here spoke negatively of the brine cure because he didn't want to "add water" to his bacon. I guess it seemed too much like commercial bacon for him, or maybe he thought you were diluting the bacon flavor. But, I haven't observed much difference once it hits the pan.